Alu vadi or pathrode recipe With step by step photos – alu vadi also known as patra is stuffed rolled colocasia leaves snack that is popular in both Maharashtrian and Gujarati cuisine.
- ▢ 20 medium sized colocasia leaves or taro root leaves or arbi ke patte
For Alu Vadi Batter
- ▢½ inch ginger + 1-2 green chilies – made into a paste in mortar-pestle
- ▢1 teaspoon coriander powder
- ▢½ teaspoon red chilli powder
- ▢½ teaspoon turmeric powder
- ▢1 teaspoon cumin powder
- ▢1.5 tablespoon seedless tamarind (imli) soaked in ¼ cup water
- ▢2.5 cups besan (gram flour or chickpea flour)
- ▢3 to 4 tablespoon powdered jaggery or as required
- ▢½ to 1 teaspoon oil (optional)
- ▢salt as required
- ▢water as required
For Tempering Alu Vadi
- ▢2 to 3 teaspoon sesame seeds
- ▢1 teaspoon mustard seeds
- ▢¼ teaspoon asafoetida powder (hing)
- ▢1 sprig curry leaves
- ▢¼ cup grated fresh coconut
- ▢2 tablespoon chopped coriander leaves
Preparation To Make Alu Vadi
- Soak the tamarind in 1/4 cup water for 30 mins.
- Rinse the taro leaves well and wipe them dry.
- Prepare them as shown in the pics below like removing the central vein and stalks etc.
Making Alu Vadi Batter
- Now squeeze the tamarind directly into the water and extract the pulp.
- Take all the ingriedients for the batter in a mixing bowl.
- Add the tamarind pulp and mix well to make a thick batter.
- Add some water if required.
- Check the taste and add more salt or powdered jaggery if required.
- The batter has to be really thick.
Making Alu Vadi
- For the first roll use 10 leaves and for the second roll use remaining 10 leaves.
- Now spread the batter on each leaf and arrange them as shown in the above pics.
- Roll the edges vertically and spread some batter on them.
- Now roll horizontally and tightly.
- Keep on applying the batter on each fold as you roll.
Steaming Alu Vadi
- Place the rolls on a greased steamer pan.
- Steam the rolls for 20-25 minutes.
- When warm or cool, slice them and temper them. or you can deep fry them and serve with green chutney.
Making Tempering Alu Vadi
- For tempering heat oil in a pan. pop the mustard seeds first.
- Then add the sesame seeds, curry leaves and asafoetida. saute for a few seconds.
- Then add the sliced rolls and saute till they get browned.
- You can also just pour the tempering mixture on the sliced rolls.
- Sprinkle grated coconut and coriander leaves on the alu vadi or patra and serve hot or warm